Savory Zucchini Cheddar Quick Bread

Savory Zucchini Cheddar Quick Bread! Got a few zukes hanging around? This is a perfect way to use them!

Whether you grow your own or buy them at your grocer, zucchini are always plentiful this time of year. I love them grilled but I’ll take them installed in some of this delish easy to make cheesy bread!

Quick bread is a bread that uses leveners, like baking soda and baking powder instead of yeast. A lot like a biscuit dough only gooier. The beauty of this bread, besides the amazing flavor, is it’s all mixed in one bowl and no waiting around for it to rise!

This bread is so easy, no knead for too much detail. (knead, get it?….a little bread humor. Ya, I know…ugh).

Tips to make this Savory Zucchini Bread!

Do not skip the step where you squeeze a bit of the moisture out of the grated zucchini, or you could end up with mushy bread.

We used a combination of one cup milk to 1 tablespoon vinegar to make the buttermilk. But if you prefer, simply omit the vinegar and use one cup of buttermilk.

If toothpick inserted comes out clean, bread is done! Cool for 10 minutes in the pan. Remove carefully and cool on wire rack.

Recipe Notes

To use buttermilk; Simply omit the milk and vinegar combination and replace with one cup of buttermilk.

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Oh my gosh yes! Would make super cute little gifts! Just reduce the cook time by about half. I havnt made them in mini loaves so can’t say for sure how long it would take. 15 minutes or so? Just keep checking until a toothpick inserted in the middle comes out clean!

Hi Agnes! I used 2% (good question – I’ll update the recipe!). But non-fat will work. I actually prefer almond milk but I wanted a buttermilk base for the recipe and don’t think the vinegar would curdle almond milk :). If anyone out there uses coconut or nut milk let us know how it turns out!